This dish is usually prepared and served on days of fasting in the Hindu tradition. Most Indians however love to eat this khichadi even when they are not fasting. It serves as a great snack or breakfast item.
Sabudana khichadi is usually prepared with a lot of oil and can be very greasy. I have used less oil in this recipe. Sabudana is a very starchy food and does not contain much fiber or vitamins. Although peanuts add some vitamins & a bit of protein to the dish, I recommend that you eat this dish only once in a while. I would also suggest that you have this khichadi with low fat or fat-free yogurt, plain or in the form of lassi. It will compensate for the absence of protein & vitamins in sago and also increase the satiety value – you will not feel hungry for a long time…which helps when you are fasting, right? 🙂 It will also keep a check on your total intake.
Per serving: 223 cals | 3 g protein | 8 g total fat | 2 g fiber
With 1/2 cup low fat yogurt: 300 cals | 9 g protein | 10 g total fat | 2 g fiber | 224 mg Calcium | B-complex vitamins, Vit A
Ingredients (6 servings)
1 cup sabudana, soak overnight
2 medium size potatoes, 3″ long (peeled, cut into small dices)
1 green chili (chopped)
1 ½” or 1 tbsp ginger (chopped, mashed)
5-6 curry leaves
½ tsp cumin seeds
¼ cup dry roasted peanuts without salt (ground to powder)
¼ cup cilantro leaves (chopped)
2 tbsp oil
Salt as needed
Ground pepper as needed
Lemon wedges, optional
Wash the sabudana thoroughly and soak it overnight (10 hours or so). Add sufficient water to submerge the sabudana a bit (for 1 cup of sabudana ¾ cup of water should suffice). This is the most important step to making a good khichadi. If oversoaked then the outcome will be very soggy; while if it is undersoaked, then the sabudana won’t cook well.
Next morning, heat oil in a non-stick pan. Add the cumin seeds, lower the heat and then add the green chili, curry leaves and diced potato. Add salt over the potatoes and sauté well. Cover the pan and the let the potatoes cook on low heat. Stir after a few minutes and then let it cook further.
Once the potatoes have turned brown and are almost done, add the sabudana, mashed ginger and ground peanuts and mix well.
Cover the pan and let it cook in its moisture. Check on it now and then. It takes about 10 minutes to cook on low to medium heat. Taste to see if it has enough salt & add more if necessary.
Add chopped cilantro leaves and ground pepper & mix well.
Serve with lemon wedges or a sweet lassi or just plain yogurt.
Some people like to add a tsp of sugar & generous amount of grated coconut. I prefer this dish without sugar and coconut. Also, many do not add the curry leaves, however, curry leaves give the dish an aromatic flavor.
If you find the khichadi a bit dry, then add some oil (1 tsp) or sprinkle a little bit of water. Depending on the variety of sabudana and how well it is soaked, the outcome may be dry at times. And, so this tip to add some oil or water might fix it.
If you like it spicy, you can add more chilies or ginger. 🙂